In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Blackened chicken breasts with collard greens and sweet potato
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus
2 Servings, 450 Calories/Serving
20 Minutes
We employ the Cajun cooking technique made popular in the 1980s with a signature blackening spice blend, turning a simple ingredient list into a fast, tasty meal.
In your bag
- 1 organic sweet potato
- 1 organic yellow onion
- 1 bunch organic collard greens or other leafy greens (about ½ pound)
- 2 tablespoons apple cider vinegar
- 1 teaspoon molasses
- 2 boneless skinless chicken breasts (about 5 or 6 ounces each)
- Sunbasket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)
Nutrition per serving
Calories 450, Total Fat 16g (21% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 160mg (7% DV), Total Carb. 49g (18% DV), Fiber 12g (43% DV), Total Sugars 12g (Incl. 2g Added Sugars, 4% DV), Protein 33g
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Prep the vegetables
- Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
- Peel and thinly slice enough onion to measure 1½ cups [3 cups].
- Strip the collard green leaves from the stems; cut the leaves crosswise into ½-inch-wide strips.
2
Cook the vegetables
In the same pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Working in batches if needed, add the collard greens and cook, stirring occasionally, until wilted, 3 to 5 minutes.
Stir in the apple cider vinegar and molasses and bring to a boil. Reduce to a simmer and cook until the liquid is thickened slightly, 1 to 2 minutes. Add the sweet potato and toss to combine. Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the chicken.
3
Prep and cook the chicken
- Pat the chicken dry with a paper towel; season generously with salt, pepper, and the blackening spice blend.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken and cook, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate.
Serve
Grill It
Prepare a medium-hot fire on one side of a grill. Set the chicken breasts on the grill directly over the heat and cook, turning once, until starting to brown, about 2 minutes per side. Transfer to indirect heat, close the grill, and cook without turning until lightly charred and the meat is cooked through, about 10 minutes longer.